salsa

Name: Salsa
Prep time: 20 min
Yield: 10
Ingredients: 6 - roma tomatoes, stem & seeds removed; 1 - yellow or sweet onion (peeled and quartered); 1/4 bunch(es) green onion (3-4 stalks); 1 - jalepeno deveined and seeded; 1-1/2-2 bunch(es) cilantro; 1 - dried california chili (cut in small pieces); 1/2-1 bottle(s) v-8 vegetable juice; 1-2 tablespoon(s) dried pico de gallo seasoning; ## BEST MEXICAN SALSA

(1 RATING)

31 Pinches

Robin Hearon

Las Vegas, NV

Updated on Sep 21, 2013

This salsa is a huge winner with everyone I know. It's so easy to make it's a "no brainer"

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prep time 20 Min

cook time

method ---

yield 10-20 serving(s)

Ingredients

6 - roma tomatoes, stem & seeds removed
1 - yellow or sweet onion (peeled and quartered)
1/4 bunch green onion (3-4 stalks)
1 - jalepeno deveined and seeded
1-1/2-2 bunch cilantro
1 - dried california chili (cut in small pieces)
1/2-1 bottle v-8 vegetable juice
1-2 tablespoon dried pico de gallo seasoning
BEST MEXICAN SALSA

How To Make salsa

Step 1

Quarter & de-seed the tomatoes, peel, and quater the yellow onion, chop the green onion, slice the jalepeno lengthwise, devein, deseed, remove stem and chop.

Step 2

Remove the stem from the dried California chili, discard the seeds and cut in small pieces with scissors. Most blenders only hold half of these ingredients at a time so add half to make two ,batches
Step 3

Sprinkle the pico de gallo seasoning over the ingredients in the blender and add the vegetable juice and blend until the desired consistancy.
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